This is how I “egg” roll…

Super Bowl has come and gone.  As always, our friends host such a good party.  Good food, good friends and good times are always had.  My contribution to the endless buffet were these pretty tasty BBQ chicken egg rolls.  I wanted BBQ chicken pizza, but not wanting to make pizza, I figured I would put all the toppings in an egg roll wrapper and low and behold it worked!  And was pretty tasty at that!  Here’s my recipe that makes 24 egg rolls.

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BBQ Chicken Egg Rolls

5 boneless, skinless chicken breast halves

BBQ rub (I use Famous Dave’s Rib and Chicken rub)

Olive oil to coat the chicken

Sweet Baby Ray’s BBQ Sauce (Original)

6 slices of bacon fried and choppedimg_6543

½ red onion diced and caramelized

2-3 green onions chopped

2-3 tablespoons cilantro loosely chopped

1 8oz. bag of Monterey Jack/Colby mix shredded cheese

1 package egg roll wrappers

Oil for frying

Preheat oven to 450 degrees.   Cover chicken breasts with olive oil and sprinkle with BBQ rub on both sides.  Place in glass baking dish and bake for 20 minutes, or until done.  When cool, chop chicken and mix with caramelized onions, bacon, BBQ sauce, green onions and cilantro.

Wrap about two tablespoons of chicken mix and a tablespoon of cheese in an egg roll wrapper according to directions that are included in the package.  Fry in oil until golden brown.  Drain on paper towels.  Serve immediately or re-warm in oven if serving later.   Feel free to serve w/ ranch dressing or onion flavored sour cream.

Enjoy!

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Deconstructed Lasagna

lasagnaWhat is it? It’s all the ingredients you use in lasagna without taking the time to layer and bake. Why do this? It’s easy – period. I think I like it better, too. Not as dry – and oh, so much better the next day.

 

The Sauce

1 lb. Johnsonville Hot Italian sausage – I love this sausage – it’s got kick w/o extreme heat

1-2 tbs. olive oil

1 medium onion diced

3-4 cloves of garlic chopped

1 6 oz can of tomato paste

2 28 oz cans of Dei Fratelli Italian Sauce

Dry Oregano

Dry basil

Salt & Pepper to taste

Vodka

 

Heat olive oil over medium-high heat. Add Italian sausage and crumble w/ potato masher (I find this works the best to crumble ground meat while browning it). Brown sausage and then add in onion and garlic. Cook for 2-3 minutes while stirring, crumble in dry seasonings (just eyeball 1-2 tsp. of the oregano and basil) mix and then clear an area in the middle of the pan pushing meat to the sides. Add tomato paste and cook for 1-2 minutes – this sweetens it. Then mix in with meat. Deglaze pan w/ vodka (I usually go around the pot 2x), let that cook off and then add the Italian sauce.

 

Put in crockpot and cook on low for 3-4 hours, mixing once in awhile.

 

Putting it all together…

1 lb. box of malfalda pasta (they look like mini lasagna noodles broken up). Creamette makes them.

1 16 oz container ricotta cheese

8 oz shredded mozzarella cheese

4 oz of fresh grated parmesan cheese

 

 

Boil enough salted water to cook 1 lb. box of malfalda pasta

While pasta is cooking, add 2 -2 ½ cups of sauce to large sauté pan and heat thru.

Drain pasta, add to pan and toss with the sauce. Then dot with ricotta cheese (soup spoonfuls), sprinkle with mozzarella and parmesan. Cover and let cheeses melt. Dish it up and enjoy.

Tastiest Meatloaf I Ever Made

Nothing comforts you more than a meatloaf dinner on a freezing Minnesota day.  And believe you me, this year we’ve have plenty of below zero days here – 53 times this winter according to the MN DNR.  Always served with mashed taters, gravy and corn – it’s the ultimate home-style “TV Dinner”.  Even better the next day.

Meatloafmeatloaf

1 ½ lb. lean ground beef

1 egg

1 small onion finely chopped

1/8 cup ketchup

1 tbsp. Worcestershire sauce

¼ cup of Pepperidge Farm Herb Seasoned Stuffing, finely ground into crumbs

Milk

Dash of salt

½ tsp pepper

Glaze for Meatloaf

½ cup ketchup

1 tbsp. brown sugar

1 tsp. dry mustard

Preheat oven to 375°.   Mix enough milk into stuffing crumbs to moisten.  Mix all meatloaf ingredients together.  Form into loaf on baking pan.  Mix glaze ingredients together and spread on top of meatloaf.  Cover with foil, bake for 45 min.  Remove foil and bake again for 15 minutes or until glaze sets.  Let meatloaf rest for 10 minutes before slicing into it to redistribute juices.

Enjoy!

Yummy Alfredo Chicken Bake

AlfredoThis recipe, hands down, has become my daughter’s favorite to eat and to cook.  We discovered it when we had to go out of town and she was left with friends for the weekend. That was last weekend and she has had it twice since.  Originally posted on About.com, here is the recipe – what I like is you can be creative with it…add peas (her favorite), carrots, broccoli or asparagus.   We also topped with mozzarella/provolone cheese and decrease the amount of milk – ½ cup made it too soupy for us. Enjoy!

Chicken Alfredo Casserole

By Linda Larsen

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: Serves 4-6

 

Ingredients:

  • 1 (16-ounce) package rigatoni pasta
  • 3 cups cooked diced chicken breast
  • 1 (16-ounce) jar Alfredo sauce
  • 1 (10-ounce) container refrigerated Alfredo sauce
  • 1/2 cup milk
  • 2/3 cup grated Parmesan cheese

Preparation:

Preheat oven to 350 degrees F. Bring a large pot of water to a boil. Cook the pasta 2 minutes less than cooking time on package (the pasta will finish cooking in the casserole).

Meanwhile, in large saucepan, combine both containers of Alfredo sauce with the milk; heat until mixture begins to bubble. When pasta is almost cooked, add to sauce along with chicken and half of the Parmesan cheese.

Spray a 9″ x 13″ baking dish with nonstick cooking spray. Pour food into the dish and top with remaining Parmesan cheese. Cover with foil and bake for 20 minutes. Uncover casserole and bake for 15-20 minutes longer or until casserole is bubbly and cheese melts and begins to brown.

You can vary this dish in many ways: add 1 cup sliced frozen carrots, thawed, 2 cups frozen baby peas, thawed, 1 (10-ounce) package frozen asparagus, thawed, 2 cups frozen green beans, thawed. Top the casserole with 1/3 cup bread crumbs mixed with 3 tablespoons melted butter; add that after the casserole is uncovered.

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My New Favorite-Sliders!

My new favorite way to make burgers is in slider form.  Out of all the things I slider2can cook, I can’t grill a decent full size hamburger.  I’m paranoid about them not being fully cooked and getting e coli.  One thing I learned when I worked in the food industry is unless you ground your own beef; don’t even chance eating a medium/rare burger.  Not worth it.  On a more up-beat note – sliders are delish and very quick to make.  And I’m all about instant satisfaction – especially when I’m hungry.

Hamburger Sliders

1 – 1 ½ lbs 80-20 ground beef

2-3 tablespoons of Worchester sauce

1 tsp. onion powder

½ tsp. garlic salt (I like Lowry’s California Garlic Salt)

Hawaiian Bread dinner rolls

Topping of your choice i.e. chopped tomato, shredded lettuce, finely sliced sweet onion, sliced mini dills, etc.

Mix ground beef with Worchester sauce, onion powder and garlic salt.  Form into patties that are thin and bigger than the Hawaiian rolls (80-20 beef will shrink).  I used one of those cheap plastic patty forms and made the patty just shy (1/2”) from the edge.

Heat grill on high.  Place patties on grill to sear first side and turn heat down to medium.  Cook 2-3 minutes, flip and cook another 2-3 minutes until juices run clear.  Top with cheese of your liking to melt.

Serve with rolls and toppings.  Enjoy!

Fast Fajitas

Yesterday was Cinco de Mayo and I was very excited that we had nice weather and no snow like we did on Uno de Mayo…ugh.  Need I say we’ve had a very crappy spring here in Minnesota.  I pulled the ol grill out and fired up some chicken fajitas.  My new purchase of a grilling basket came in very handy cooking this fast and easy meal.

Chicken Fajitas

1 lb. boneless skinless chicken breasts thinly sliced

Marinade

1 packet of Goya Sazon seasoning

Juice from 1 lime or 2 tbsp. bottled lime juice

1 tbsp. jarred crushed garlic or 2 cloves finely minced

1 tbsp. Canola oil

Salt & pepper

Sliced bell peppers and onionsfajita 2

Mix all marinade ingredients in a ziploc bag, add chicken and marinate 30 min to a couple of hours.

Over high heat on grill, place grill basket, spray with cooking spray and add onions/peppers.  Grill until they start to get color.  Remove.  Add chicken and grill until cooked thru, re-add onion and peppers.  Cook for a minute or two.  Removed and serve w/ tortillas, sour cream, fresh cilantro, cheese, guacamole, salsa and any other accoutrements you like. Enjoy!

Homemade is Better

I wanted to make chicken enchiladas for dinner last night.  I looked alc tortillast the nutritional info on a can of enchilada sauce.  High in sodium.  I’m getting old…I need to watch my sodium intake.  I made my own.  It was quick and easy and oh so tasty.  I’m also trying to eat better and used these low-carb tortillas.  They are really soft-no need to dip in the sauce or oil.  My entire meal took me about 1 hour beginning to end and let me tell ya…we ate well, with leftovers to beat!  Enjoy!

Enchilada Sauce

1/8 cup canola oil

1 large shallot finely diced

1/8 cup chili powder

2 tbsp. cumin

1 tsp. basil

1 tsp. oregano

1 tsp. jarred minced garlic or 1 large garlic clove minced w/ a little salt to create paste

2 tbsp. tomato paste (used from tube-keep in my fridge at all time – really handy)

15 oz. can organic tomato sauce

¾ can of water

Heat oil in sauce pan on medium heat.  Add shallots and cook until they start turning opaque.  Add spices, garlic and tomato paste cook for about 1 minute stirring constantly.  Mixture will become a paste.  Whisk in tomato sauce and water.  Simmer for about 20 minutes.

Chicken Enchiladas (Makes 6)

2-3 cups of shredded cooked chicken

Shredded reduced fat cheddar cheese

Enchilada sauce

Low-carb tortillas

In a casserole dish, spread some enchilada sauce on bottom.  Mix some of the enchilada sauce in w/ the cheese and chicken to coat.  Lay tortilla on flat surface, add ½ cup of chicken mixture to middle and roll up burrito style.  Lay seam side down in casserole dish.  Repeat, then cover w/ sauce and more shredded redenchilada plateuced fat cheddar cheese.  Bake at 350° for 25-30 minutes until cheese starts to brown.

I served with a brown rice/black bean side and a cilantro, jalapeño pepper coleslaw.  Yum!